Sion Hill Hall’s Autumnal Beetroot Soup
Autumnal Beetroot Soup
A recipe given by a Polish Countess. To serve 6.
6 Large beetroot
1 Large onion
2 Tbs Yorkshire Rapeseed Oil
2 Large potatoes
2 Pints of Chicken or vegetable stock
½ Pint of double cream
3 Cloves Garlic
Salt & pepper
Place the beetroot in a pan and boil until tender. Remove them from the pan and skin. Meanwhile, chop the onion, and place in a large pan with 2 tablespoons Yorkshire Rapeseed Oil to cook until soft. Roughly chop the beetroot and add to the pan with onions. Also add the 3 cloves of garlic, 2 large sliced peeled potatoes, 2 pints of chicken stock, salt and pepper, and a few chilli flakes. Boil until all the ingredients are soft then blitz with a blender, gradually adding the cream to lift the colour and smooth the consistency. Serve with a teaspoon of Greek yoghurt laced with horseradish!